JOY OF COOKING PUMPKIN PIE

3
Julie Madawi

By
@Julie_Madawi

This has been my "go to" pumpkin pie recipe for almost forty years! Over the years I have used my own pumpkin puree and fresh grated nutmeg to make it extra special. My family would have a fit if this pie wasn't on the Thanksgiving sideboard every year!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 box
    pillsbury refrigerated pie crusts
  • 2 c
    pumpkin, canned or cooked
  • 1 1/2 c
    milk, evaporated or cream
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    white sugar
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/4 tsp
    nutmeg, grated or allspice
  • 1/8 tsp
    clove, ground
  • 2
    eggs, slightly beaten

How to Make JOY OF COOKING PUMPKIN PIE

Step-by-Step

  1. If planning on using fresh pumpkin puree, prepare the night before. Slice pie pumpkins in half, leaving seeds in. Place cut side down on foil lined baking sheet and bake at 350 degrees until pierces easily with a fork, approximately 60-90 minutes.
  2. Once tender, remove and let cool. Remove the seeds and strings, then scoop out the pumpkin pulp and place into a large colander resting in a large bowl to catch the liquid. Cover and place in refrigerator overnight.
  3. The next day, remove the pumpkin from the fridge and allow to warm to room temperature for a couple of hours. Place the pumpkin pulp into a food processor (in two, 2 cup batches if making a double recipe) and process until smooth.
  4. Preheat oven to 425 degrees.
  5. Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
  6. Line large pie pan with two crusts that have been rolled out together to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
  7. Bake for 15 minutes at 425 degrees, the reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
  8. Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
  9. NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.

Printable Recipe Card

About JOY OF COOKING PUMPKIN PIE

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American




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